Thursday, August 16, 2012

Basic Cake filling & Icing 101

So, this is the absolute basics tutorial on how to fill a cake and ice it, in order to prep it for icing or fondant covering..

~First, bake your cake (2 pans of cake)

~Then after it is completely cooled, slice the top portion off against the top of the pan so it is completely flat.

~Flip and transfer to a board

~Take your cake leveler and cut in half

~Now you should have <2> 2 inch cakes, both cut in half, making 4 inches of cake total.

~This is chocolate cake, so im using chocolate buttercream to ice the cake
(I LOVE  wilton's disposable bags)

~fill with icing .. cut off a small tip..

~Now use your icing and outline the very outer edge of the cake. This makes it so that your filling will not squish out of the cake once you add more layers. 

~Add your filling! I am using white chocolate mousse and fresh strawberries for this cake. 

~Stay inside of the buttercream barrier 

~Press the strawberries in lightly so that there are no bumps..

~Add another layer of cake, and your buttercream barrier..


~again, fill..

~Put on top and final layer of cake..

~My barriers are making it so that my soft mousse doesn't squish out of the sides of the cake!

~Use more buttercream and layer the whole cake with buttercream, even the top..

~Then use a flat edge scraper (totally made that name up, i don't know what its actually called) and   make your cake as smooth as possible..

~Then refrigerate the cake for at least 30 minutes or more, so that the buttercream is nice and stiff.

~Once you take the cake out, you cannot cover with fondant because the fondant will not stick to the stiff, hard buttercream.

~You then cover with more buttercream or piping gel to make the cake sticky for the fondant

Then cover with your fondant and decorate!!
Check out my Marshmallow fondant tutorial on how to make your own home made MMF!

If you have ANY tips to add to these steps PLEASE feel free to comment and let me know! I am by NO MEANS an expert and i would LOVE tips that could help me! Thanks!

This is what i use for my White chocolate mousse
 filling (incase you were wondering!)

1 <2lb> Pastry Pride
1/3 cup of instant white mousse mix
2 TBSP custard powder

When i was given this recipe, it did not include the custard, BUT i have learned through trial and error that if you add a bit of custard powder, it makes the mousse a bit thicker and makes your cake a lot more sturdy.

1 comment:

julie said...

Thank you for the tutorial. Good pictures and straight to the point.